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Slow-cooked hot honey lamb shoulder recipe

Slow-cooked hot honey lamb shoulder recipe

34 ratings

Sticky, sweet and spicy, this hot honey lamb is the ultimate Easter centrepiece. Slow cook your lamb shoulder for 6 hours until the meat is soft and tender. Shred the lamb onto whipped feta with a scattering of fresh coriander. This is a dish that's sure to impress. This tastes great with our Boulangère potatoes recipe. See method

  • Serves 4-6
  • Ready in 6 hours 30 minutes (or 5 hours 30, depending on your cooker)
  • 543 calories / serving


  • 1.6kg Tesco whole lamb shoulder
  • 100g clear honey, plus an extra drizzle, to serve
  • 50g harissa
  • 1 fat garlic clove, crushed
  • 3 rosemary sprigs, leaves removed
  • 1 onion, roughly chopped

For the whipped feta

  • 200g block feta
  • 100g natural yoghurt
  • 1 garlic clove, crushed
  • 10g coriander, roughly chopped, to serve

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    Each serving contains

    • Energy

    • Fat

      31g 45%
    • Saturates

      18g 90%
    • Sugars

      16g 18%
    • Salt

      1.4g 23%

    of the reference intake
    Carbohydrate 17.2g Protein 47.4g Fibre 1g


    1. Mix the honey, harissa, garlic and rosemary together, reserve 3 tbsp of it and set aside. Season the rest with salt. Cut 2cm slits all over the lamb shoulder, and then rub the marinade into the lamb, on both sides, pushing it into the slits. Transfer to a baking tray and leave to marinate for at least an hour, or up to 24 hours. If you’re leaving it longer than an hour, put it in the fridge but don’t cover it as it will pull off the marinade.
    2. When ready to cook, preheat your slow cooker on the high setting for 10-15 minutes to give it a head start. Add the onions and 500ml just boiled water to the pot, then carefully add the lamb shoulder – it might not submerge in the liquid completely, depending on the shape of your cooker, but that’s fine. Put the lid on and cook for 5-6 hours, until there is absolutely no resistance in the meat.
    3. Remove the lamb carefully from the slow cooker and leave to rest for 15 minutes.
    4. Meanwhile, mash the feta in a bowl, then stir in the yogurt and the garlic. Beat with an electric whisk until smooth. Spread the feta on the base of a serving platter. Shred the lamb roughly using 2 forks, and toss through with the remaining marinade, then pile the meat on top of the feta, scatter with coriander, add a drizzle of honey and serve immediately.

    Cook’s tip: If you don’t have a slow-cooker, simply put the water and onions in a large, lidded casserole dish, add the shoulder and cover with the lid, then cook in the oven at gas 2, 140°C, fan 120°C for 4-5 hours, until the meat is completely tender

    See more Easter recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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